The sharper the cheese, the better these grits taste. Though this recipe calls for baking the grits in a casserole-style baking dish, you may also omit Step 5 and serve them right from the pot in steaming spoonfuls.

Makes 6 servings, about 2/3 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 1-1 1/2 hours

EASE OF PREPARATION: Easy

4 1/2 cups water
1 cup grits, quick or old-fashioned (not instant)
1/4 teaspoon salt
2 teaspoons extra-virgin olive oil
2 medium cloves garlic, minced
1/2 cup shredded extra-sharp Cheddar cheese
1/2 cup grated sharp Italian cheese, such as Pecorino Romano or Parmesan
1/8-1/4 teaspoon cayenne pepper or 1 teaspoon hot sauce, such as Tabasco, or to taste

1. Preheat oven to 350°F. Coat an 8-inch-square baking dish with cooking spray.
2. Bring water, grits and salt to a boil in a large saucepan, stirring occasionally. Reduce the heat and simmer until the grits are thick, 5 to 30 minutes, depending on the type of grits.
3. Meanwhile, combine oil and garlic in a small skillet and cook over medium heat, stirring often, until the garlic is fragrant but not browned, about 1 minute. Remove from the heat.
4. Stir the oil and garlic into the grits along with the cheeses and cayenne (or hot sauce); transfer to the prepared baking dish.
5. Bake, uncovered, until bubbling and crusty on top, about 45 minutes.

NUTRITION INFORMATION: Per serving: 184 calories; 8 g fat (4 g sat, 2 g mono); 18 mg cholesterol; 21 g carbohydrate; 8 g protein; 1 g fiber; 306 mg sodium; 37 mg potassium.

Nutrition bonus: Calcium (20% daily value).

1 1/2 Carbohydrate Servings

Exchanges: 1 1/2 starch, 1 meat

MAKE AHEAD TIP: Prepare through Step 4, cover and refrigerate until ready to bake.